Reader request: "Spaghetti and clams, Rhode Island-style." —Stephanie McGowan, Lincoln, Rhode Island


Credit: Photography by Kate Mathis

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

  • Shuck and chop the clams and reserve the juices. (You need about 2 cups of clams and juices.)

  • In a deep skillet with a lid, heat the oil, about four turns of the pan, over medium to medium-high. Add the anchovies and stir until they melt into the oil, about 1 minute. Add the butter. When it melts, add the celery, garlic, thyme, pepper, bay leaf, and lemon zest. Swirl the skillet for a minute. Add the vermouth to the sauce. Reduce heat to medium.

  • Salt the boiling water; add the pasta. Cook for about 7 minutes. (It will be slightly undercooked.) Reserve 1 cup of the cooking water. Drain the pasta.

  • Add the lemon juice, pasta, cooking water, and clams with juices to the sauce. Cook, tossing often, until the clams are cooked and the pasta is al dente, about 5 minutes. Mix in the parsley and celery leaves; season with salt.

  • Rach's Tip: Serve this with any type of green salad, such as escarole and fennel with red onion, lemon, and EVOO.